Toffee and Chocolate Bar Cookies

These toffee bars are kind of like brownies, but not so cakey; and kind of like cookies, but a lot softer; and kind of like whatever-happens-when-you-mix-brownies-and-cookies-and-smother-it-in-caramel.  These are very rich and one pan will go a long way for dessert.  The mix of chocolate chips, toffee bits, and sweetened-condensed milk is absolutely fabulous.  I’m sure if you like your brownie-cookie-bar on the nuttier side, you could add some chopped/crushed nuts in there somewhere.  But I don’t actually like nuts, so I left them out.

Toffee Chocolate Bar Cookies

Preheat oven to 350′

2 1/3 cups flour
2/3 cups brown sugar
3/4 cups butter, room temperature
1 egg
1 1/2 cups semi-sweet chocolate chips
1 can sweetened condensed milk
1 1/2 cups Skor/Heath Bar bits
1/2 cup semi-sweet chocolate chips

Mix flour and sugar together, cut in butter until the mixture is crumbly.  Add egg and chocolate chips and mix well.  Set aside 1 1/2 cups of crumbly mixture and press the rest into a greased 9×13 pan.  Bake 10 minutes.  Pour milk evenly over the top of the hot crust, top with 1 1/2 cups Skor/Heath bits.  Sprinkle remaining crumbly mixture over the top of that.  (If you’re a nut person, you can also add 1 cup of nuts here.)  Top with 1/2 cup chocolate chips.  Bake 25-30 minutes until golden brown, the edges may be a bit bubbly.  Sprinkle any remaining Skor/Heath bits over the top.  Allow to cool completely and cut into bars.